Ingredients
Main Ingredients
- 1 bag (32 ounces) frozen shredded hashbrowns, thawed (or cubed hashbrown potatoes)
- 1 can (10.6 ounces) cream of chicken soup (Campbell’s recommended)
- 2 cups (1 pint) full-fat sour cream
- 1/2 cup chopped onion
- 1/2 cup butter, melted
- 2 and 1/2 cups sharp cheddar cheese, shredded and divided (reserve 1/2 cup for topping)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, optional garnish
Instructions
- Prepare the baking dish: Spray a 9×13-inch baking dish with non-stick cooking spray or lightly grease it with butter to prevent sticking.
- Mix the casserole ingredients: In a large bowl, combine the thawed hashbrowns, cream of chicken soup, melted butter, chopped onion, 2 cups of shredded sharp cheddar cheese, sour cream, salt, and black pepper. Mix thoroughly until well combined.
- Transfer to baking dish: Pour the potato mixture into the prepared baking dish and spread it out evenly with a spoon or spatula.
- Add cheese topping: Sprinkle the reserved 1/2 cup of shredded sharp cheddar cheese evenly on top of the casserole for a cheesy crust.
- Bake the casserole: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 45 to 50 minutes, until it’s golden and bubbly around the edges.
- Cool and serve: Remove the casserole from the oven and let it cool for about five minutes. Garnish with fresh parsley if desired before serving. Enjoy warm!
Notes
- For a crispy topping, you can add crushed buttered crackers or French fried onions before baking.
- Using full-fat sour cream ensures a rich, creamy texture.
- Make sure the hashbrowns are fully thawed to avoid excess moisture.
- You can substitute cream of chicken soup with cream of mushroom for a vegetarian variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
